This fluffy, airy keto Victoria sponge cake is so easy to make! It's a buttery yet light almond flour sponge filled with sugar free raspberry chia jam, whipped cream and fresh raspberries.

Keto Sponge Cake filled with raspberries and cream

Victoria sponge cake is one of the great British dessert classics. It is a buttery two layer sponge cake that is filled with whipped cream and berries or jam. It makes a wonderful celebration cake or afternoon treat.

The recipe was made famous by Queen Victoria herself, who regularly used to enjoy a slice with her traditional afternoon tea!

The great thing about this gluten-free, sugar free sponge cake is that it looks super impressive, yet it's surprisingly simple to make.

And did I mention how delicious it is?

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🌟 Why You'll Love This Recipe
Ingredients
Instructions
Recipe Variations
Storage
More Sponge Cake Recipes
Recipe

🌟 Why You'll Love This Recipe

Fluffy, moist cake texture
Fruity raspberry filling
Naturally gluten-free
Sugar free and keto friendly - only 4.5g net carbs
15 minutes prep, ready in just over 1 hour

Ingredients

Below are the ingredients I used for this keto sponge cake:

Sponge

Eggs - large and room temperature for a fluffier cake
Lakanto Classic - this is a granulated sweetener
Sour cream - you could use yoghurt instead. Room temperature is best here too!
Butter
Almond milk - or any nut/seed milk you prefer
Vanilla and lemon zest for extra flavour
Almond flour - I actually used ground almonds. This is the same as regular almond flour in the US. If your almond flour is extra fine, you may want to use 1-2 tablespoon less.
Coconut flour - if possible, measure in weight rather than cups.
Baking powder

Jam

Raspberries - I used frozen because they are cheaper, but fresh also work
Sweetener - it's optional here, but I like to add 1 tablespoon.
Chia seeds - make sure they are ground
A tiny splash of water

Filling and Topping

Raspberries
Heavy whipping cream (double cream) - I didn't sweeten the whipped cream in this recipe, but if you would like it a little sweeter, use my recipe for sugar free whipped cream.
Powdered Lakanto to dust. I simply powdered some of the Lakanto Classic in my food processor. You could also use a coffee grinder or a pestle and mortar for this.

a sliced open almond flour sponge cake filled with raspberry jam, whipped cream and fresh raspberries

Instructions

This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities

Step 1: Preheat the oven to 180C / 350F. Line a small springform pan (7 inches) with parchment paper on the base and generously butter the sides.

Step 2: Separate the eggs and beat the egg whites until stiff.

Blended egg yolks and sweetener in a bowl.

Step 3: In a clean bowl, add the egg yolks and sweetener. Blend using an electric whisk for 2 minutes until pale and fluffy.

Step 4: Add the sour cream, melted butter, almond milk, vanilla and lemon zest. Whisk to combine.

Step 5: In another clean bowl, mix the almond flour, coconut flour and baking powder together.

Step 6: Add the dry ingredients to the wet and mix to combine with an electric whisk.

Step 7: Last, fold in the egg whites until combined. Don't over-mix to keep the air bubbles intact. This is important for an airy cake texture.

Step 8: Pour into your springform pan and level the top with a spatula.

Step 9: Bake until golden until you can insert and remove a skewer without it sticking.

Loosely cover the cake with a sheet of tin foil once it is golden on top, from about 45 minutes.

Raspberry sauce in a saucepan and a spatula.

Step 10: While the cake is baking, add the frozen raspberries, sweetener and water to a pan. Simmer until the raspberries are soft. Mash with the back of a spatula. Turn off the heat and add the chia. Allow to fully cool to firm up.

Step 11: Whip the cream until just under stiff peaks.

Step 12: Cut the fully cooled cake in half lengthways using a sharp knife. Add a layer of raspberry jam and cream and top with raspberries. Add the top of the cake and dust with powdered sweetener. Slice and serve.

Recipe Variations

Make it nut free: For a sponge without almond flour, try this coconut flour cake. Slice in half and fill as per recipe.

For a strawberry keto Victoria sponge, use my sugar free strawberry jam. I can also see this cake work with my sugar free blueberry jam. Less traditional perhaps, but certainly delicious.

Dairy free? Use coconut oil instead of the butter and fill the cake with whipped coconut cream.

Bake in 2 cake tins: Separate the batter into two 7 inch springform tins and reduce the baking time to about 30-35 minutes.

It should be possible to use an 8 inch springform tin. This will make the layers thinner and the baking time will also reduce. I would test the cake at 40 minutes and see if it's done.